Despite what some Texans believe, the best chili is one where beans take center stage and vegetables get some of the spotlight. So for this number, pinto and kidney beans kick things off by spending the day simmering in a warmly spiced tomato broth. By the time you lift the lid after a long day, you will find the beans tender and the liquid thickened. Half a poblano pepper and a dash of chili powder lend a mild heat, but the secret to making this chili sing is the last-minute addition of sweet corn kernels and a splash of apple cider vinegar.
The heat of this vegetarian chili quickly thaws frozen corn kernels, preserving the pop of fresh, sweet flavor. The zing of apple cider vinegar wakes up the earthy, umami-rich flavors that mellow during cooking. Chili is a thick, hearty one-pot meal best cooked low and slow, so put away the Dutch oven and plug in the slow cooker for this one.
Recipe: Slow Cooker Vegetarian Chili — Quick and Easy Weeknight Dinners was originally posted by storefront T2b
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